Happy New Year’s Eve! After six months of blogging, I can say I have learned a lot and still have a lot to learn. Before I ring in the new year with this sparkling pink grapefruit sorbet cocktail, I thought I’d share a few tips I found helpful as I navigated this hobby.
If you hesitate to bake on a whim because your butter is chilled in the refrigerator instead of resting at room temperature on the counter, simply rub a stick of butter (or whatever amount is needed) across a vegetable grater. You will end up with a bowl of softened, grated butter and can start mixing immediately.
To avoid baking a dessert with a burnt bottom but gooey center, simply double stack your baking sheets. I have a very tiny oven that bakes food quickly, and I often sacrificed the bottoms of breads until I doubled stacked a baking sheet under my bread pan.
To kick up the flavor in confectioner’s sugar frosting, substitute flavored coffee creamer for milk.
Cheers to a happy, healthy new year!
- 2 cups pink grapefruit juice
- ¾ cup granulated sugar
- 1 cup Champagne or sparkling wine, plus additional for serving
- Place a small baking sheet in the freezer to chill.
- Combine ½ cup of the pink grapefruit juice and sugar in a small saucepan over medium heat.
- Stir until the sugar is fully dissolved, remove from heat, and pour the mixture into a medium bowl.
- Add the remaining 1½ cups pink grapefruit juice and 1 cup of the Champagne or sparkling wine to the bowl.
- Cover and refrigerate until chilled, then freeze in an ice cream maker per the manufacturer's instructions.
- Scoop the sorbet into small balls and place on the baking sheet removed from the freezer. Return to the freezer until ready to serve.
- Place a few balls of the sorbet into a Champagne flute, then pour in the remaining Champagne or sparkling wine.